Mozzarella

( Mozzarella from Italian, diminutive of mozza, cream cheese ') Mozzarella is an originally Italian ropy-dough cheese from buffalo, cow's milk or a mixture of both types of milk. The fat content is 50 % ( buffalo ) or 45 % ( cow) FDM. Cow's milk mozzarella is now widespread and is gekäst in many places of the world, as the place of manufacture is not specified. The EU has the real buffalo mozzarella, the predicate " protected designation of origin " (PDO, Italian DOP) awarded. This Mozzarella may only be produced in an area just described.

There is a Codex Alimentarius Standard. In Germany Mozzarella is one of the standard varieties.

Production

With a maturity period of only one to three days could be the mozzarella to the fresh cheeses include, but the special production process (more on this below Filata ) and the different types of its processing distinguish it from any other cream cheese.

After the processing of a mean break allowed the cheese to rest for a while, then the break is lifted from the whey, scalded with about 80 ° C hot water and kneaded it and pulled until it is soft, supple and pliable. Thereafter, it is cut into pieces and is formed into balls.

The Italian regions where traditional mozzarella is produced are: Abruzzo, Basilicata, Calabria, Campania, Lazio, Marche, Molise, Puglia. In Lazio and Campania buffalo milk is used.

The original form was and is made ​​from buffalo milk in the area around Naples, Campania and Lazio in the south, where domestic buffalo are kept since the 2nd century. This Mozzarella di Bufala Campana is awarded since 1996 by the Protected Designation of Origin PDO and today protected across the EU (DOP / PDO / PDO ). He is softer and not as rubbery as his cousin from cow's milk and tastes strong, even preserves the wound Filata structure better. Mozzarella from cow's milk is rather mild in taste.

Mozzarella, from whatever milk is usually made into balls and is white and rindless with a gloss finish. Variations with pigtails and rod shape are also possible. He is floating kept and traded, so it retains its strong and salty taste in brine or whey. It is either open or sealed in foil pouches. Fresh and young, the cheese dough is pliable and can be cut well, later he is soft and pulpy and also more pronounced in aroma and flavor.

Variations

  • Mozzarella di Bufala Campana D.O.P. referred to the "real", EU-wide protected buffalo mozzarella.
  • Fior di latte is made from cow's milk, this special cattle breeds and production methods, especially in the areas around Sorrento and Agerola used. ( Labeled " Apennino meridional " (Southern Apennines ) tot. Est. )
  • Bocconcini are small balls of mozzarella mainly cow's milk, which are often offered openly in brine.
  • Bufala Provola, a smoked, spherical Filata cheese from Campania from matured buffalo mozzarella, which is smoked in cylindrical vessels over straw.
  • Mozzarella affumicata, a solid, smoked in barrels for different woods mozzarella into larger spheres.
  • Scamorza, pear-shaped, dried and sometimes smoked mozzarella, usually unlaced pairs.

Use and Storage

Mozzarella is part of the typical Italian cuisine and is enjoyed eg pizza or pure with tomato and basil ( caprese ). It should be possible eaten fresh, inflated bags are an indication of superposition, lack of or interrupted cooling and fermentation. Open mozzarella sticks in the refrigerator for several days if you so inserts it in a brine that it is completely covered.

Genus

The Duden leads the mozzarella like most cheeses with male products. In Italian, la mozzarella is feminine.

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